Cold roast duck with pineapple sauce

Yield: 4 Servings

Measure Ingredient
1 pounds Roast duck
2 cups Lettuce
1 can (small) pineapple chunks
1 cup Pineapple juice
2 teaspoons Cornstarch
2 tablespoons Water

1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top.

2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly.

3. Blend cornstarch and cold water to a paste, then stir in to thicken.

Pour sauce over duck and pineapple. Refrigerate to chill before serving.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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